Butterscotch Pecan Self Saucing Pudding

Everyone in our home is especially busy at the moment with work, school and uni pressures. I have been trying to spend a little more thought and time on preparing the evening meals, to nurture the family through this busy time. It has been relaxing to potter around in the kitchen and a chance to be creative away from my craft room.My family have been appreciating my renewed interest in cooking. Wonder how long it will last?

I baked a roast chicken dinner mid week, and finished it off with a dessert of Butterscotch Pecan Self-Saucing Pudding. This is a family favourite but I must admit, it has been a few years since I last made it. It is a delicious caramel flavoured sponge pudding with a butterscotch sauce made from golden syrup. The pecans add some extra texture and it is delicious served warm with vanilla ice-cream. I have also used walnuts in place of the pecans which also works well.

For our north American readers, Golden Syrup is made in the process of refining sugar cane into sugar, and is a staple in Australian pantries. When we lived in USA we were able to find it at World Market.

Butterscotch Pecan Self-Saucing Pudding

Ingredients:

1/3 cup firmly packed brown sugar

1 1/4 cups of self raising flour, sifted

1/2 cup milk

1 egg

80 g (1/3 cup) butter, melted

2 tablespoons golden syrup

75 g pecans halved

Sauce:

1/2 cup firmly packed brown sugar

1 tablespoon cornflour

1/4 cup golden syrup

1 1/4 cups boiling water

Method:

Preheat oven to 160 °C (320 deg F). Grease a 1 litre capacity oven proof dish.

Place the sugar in mixing bowl and stir in flour. Whisk the milk, egg, butter and golden syrup together until combined. Add to dry ingredients and beat with a wooden spoon until well combined. Stir in pecans. Pour the batter into greased dish and smooth the surface.

For the sauce, combine the brown sugar and cornflour in a bowl, then sprinkle evenly over the batter. Stir the golden syrup into the boiling water and then pour evenly over the batter and topping.

Bake the pudding for 50 minutes or until it is cooked. Remove from oven and allow to stand for 5 minutes. Serve dusted with icing sugar, and accompanied by cream and/or ice-cream.

Serves 6 – 8

Some of our other recipes that feature golden syrup include: Spice Cakes, Chocolate and Ginger Cookies, and White Chocolate Caramel Slice.

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Comments

Suzan says

May 24, 2013 at 2:11 am

I think your golden syrup is something that we call table syrup in Pennsylvania. We can buy it under the names of King Syrup and Turkey Syrup. I love it spread over buttered bread! I am anxious to make your recipe as I love anything with the word “pudding” in it!

alwaysquilting says

May 25, 2013 at 2:27 am

Yummm Thank you for reminding me about Butterscotch Pudding.

Patchwork and Play says

May 27, 2013 at 2:36 am

Oh my! I must make this! Yummy!